This is my sixth year since moving to Kochi, but my first time to come this place dates back to the aurumun of 2019.
On my business trip to Kochi, I was instantly captivated by the beauty of the rivers along the way, felt a nostalgic warmth in the downtown atmosphere, and was so moved by the incredible taste of modori-gatsuo (returning bonito) during a dinner with a client that I actually cried. To this day, it’s the only time I’ve ever been brought to tears by food.
After that visit, I passionately talked about how amazing Kochi was and even gave a presentation on why I wanted to live there. My wish came true, and I officially became a resident in 2020.
By the way, thanks to modern freezing technology, you can enjoy bonito in Kochi all year round. However, I especially recommend visiting during the hatsu-gatsuo (spring bonito) season from March to May and the modori-gatsuo (autumn bonito) season from September to November. Hatsu-gatsuo travels north from Kyushu to Kochi and is known for its firm texture and light flavor due to lower fat content. In contrast, modori-gatsuo returns south from Hokkaido to Kochi, making it incredibly fatty and rich—almost melt-in-your-mouth.
Of course, there’s so much more delicious food waiting for you here in Kochi. I warmly invite you to come and experience it for yourself!
The restaurant that served the unforgettable modori-gatsuo that brought me to tears is here ⇒⇒⇒
📍 Basic Information
Name: Tamate
Address: 1-8-17 Otesuji, Kochi City, Kochi Prefecture (About a 3-minute walk from Horidome Station)
Google Maps
This charming restaurant was also a favorite writing spot for Ryotaro Shiba, the famous author of Ryoma ga Yuku and Saka no Ue no Kumo. Don’t miss the nama-chiri (raw hotpot) while you’re there!
